buttermilk brined venison steaks
Prep time
Cook time
Total time
These steaks are very easy to prepare -- just bathe them in a buttermilk brine the night before! (Recipe inspiration here)
Serves: 4-6
  • 6-8 venison medallions
  • 2 cups buttermilk
  • 2 cups water
  • ΒΌ cup kosher salt
  • 2 tablespoons sugar
  • 2 tablespoons balsamic vinegar
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 2 sprigs fresh sage
  • 2 tablespoons olive oil
  • salt and pepper to taste
  1. Heat water in a small saucepan over high heat. While waiting for the water to boil, find a nonreactive (plastic) container large enough to hold the venison, plus a little liquid.
  2. Dissolve the kosher salt and sugar into the hot water. Remove from heat and let the water cool. Add buttermilk, balsamic vinegar, rosemary, thyme and sage and stir thoroughly.
  3. Add the venison to the container you've picked. Carefully pour brine over the venison, allowing the venison to be completely covered by the brine. Cover the container tightly and refrigerator for several hours but no longer than overnight.
  4. At least ½ an hour before cooking the venison, remove the venison from the brine and pat dry with paper towels. Leave the venison out and allow it to come to room temperature.
  5. When ready to cook, coat the venison medallions in olive oil and season with ground black pepper (don't salt at this point -- remember you've just brined your venison overnight in a salt solution).
  6. Heat a cast-iron or other heavy-bottomed skillet over medium-high heat. Sear the venison about 3-4 minutes per side until a thermometer inserted in the thickest part of the middle of the meat measures 145 degrees. Let rest at least 5-10 minutes tented loosely with foil, then slice and serve.
Recipe by Grits and Chopsticks at https://www.gritsandchopsticks.com/the-gravy-train/2015/12/holiday-venison-recipes-marx-foods-recipe-challenge.html